Peppermint Cloud Rice Pie
A festive winter holiday pie with a chocolate cookie crumb crust filled with a creamy rice pudding and spread with whipped topping laced with crushed peppermint candy.
3 cups cooked rice
3 1/2 cups milk - divided use
1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 large eggs
1 (9-inch) chocolate cookie crumb crust
1 (1.25-ounce) envelope whipped topping mix
1/3 cup crushed peppermint candy
- Combine rice, 2 1/2 cups milk, sugar and salt in medium saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes, or until very thick and creamy, stirring occasionally.
- Beat eggs with 1/2 cup milk. Stir into rice mixture. Cook 2 minutes. Add butter and vanilla. Cool. Turn into crumb crust. Chill.
- Combine topping mix and remaining 1/2 cup milk; whip until it stands in stiff peaks. Fold in peppermint candy. Swirl on top of pie before serving. Garnish with bits of peppermint candy, if desired.
Makes 6 to 8 servings.
Recipe provided courtesy of the USA Rice Federation.